These jammy raspberry-filled rolls are worth waking up for! Luckily, you don't have to wake up TOO early because you can make the dough the night before. Best enjoyed with a strong cup of coffee.
For the dough:
- 2 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/4 cup (50g) sugar
- 2 large eggs
- 4 cups (480 grams) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 6 tablespoons (3 ounces) room temperature unsalted butter
For the filling:
- 2 tablespoons (1 ounce) unsalted butter, softened
- 1/2 cup raspberry jam
- 6 ounces (about 1 heaping cup) fresh or frozen raspberries
- 1 teaspoon cornstarch
- 2 tablespoons sugar
- 1 teaspoon lemon zest
For the icing:
- 4 ounces softened cream cheese
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 2 cups (227 grams) powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon lemon zest
- Pinch of kosher salt
1 Dissolve the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, and sugar. Let the mixture stand until foamy, about five minutes.
2 Make the dough: Add the eggs, flour, and salt to the bowl and mix on medium speed until a shaggy dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch.
3 Knead the dough and let it rise: Once all the butter is incorporated, knead the dough on medium speed or by hand for 10 minutes until smooth. Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap.
Let the dough rise in the refrigerator overnight, at least 8 hours, where it should slowly double in size.
4 Roll out the dough: In the morning, remove the dough from the refrigerator and roll out into a rectangle approximately 12x16 inches in size.
Spread the dough with butter, leaving a 1-inch border on one of the longer (16-inch) edges. Spread the raspberry jam over the butter, maintaining the border along the edge.
Toss the fresh berries with the cornstarch, 2 tablespoons of sugar, and 1 teaspoon of lemon zest. Scatter the berries over the jam layer.
5 Roll up the dough: Starting with the long (16-inch) edge of the dough, roll up the dough toward the unbuttered edge. Roll it into a tight spiral and pinch the unbuttered edge closed to create a tight seam.
Cut the roll into thirds with a sharp, serrated knife. Cut each third into three rolls to create nine individual rolls.
6 Let the rolls rise: Fit the rolls into a lightly buttered 9x13-inch baking dish, cover with plastic wrap, and allow to rise until doubled in size, about 1 hour in a warm room.
7 Bake the rolls: Preheat the oven to 350°F. Remove the plastic wrap from the rolls and bake in the center of the oven for 25 to 30 minutes, or until the rolls are puffy and golden on top.
Remove from the oven and cool on a rack for 5 minutes before icing.
8 Make the icing and frost the rolls: Beat the cream cheese in a mixing bowl until smooth. Beat in the butter until combined and gradually beat in the powdered sugar. Beat in the milk, followed by the lemon zest and salt. Spread the icing over the rolls while they are still warm.
9 Serve! These are best eaten the day they are made. Be sure to eat them while they are warm for the best texture.
You can store any leftover rolls by wrapping them individually in plastic wrap.